A perfect option when there’s no time to cook for long or shop for special ingredients. Lightly cooked vegetables are much easier to digest (within reason – if you stew them for an hour, all useful properties will be gone).
The natural acids in them become less active, which means they won’t cause fermentation overnight. It might not sound appealing, but in reality, lightly sautéed vegetables make for an ideal dinner.
- 3 medium zucchini
- 1 small carrot
- 3 cloves of garlic (can be young)
- 1 sweet pepper (red or yellow — for a sweeter taste; green — for a richer vegetable)
- olive oil
- 2 tbsp. dried tomatoes (in oil)
- 1/2 tsp. dried rosemary
Cut zucchini and pepper into cubes. Grate the carrot and garlic. In a pan with olive oil, lightly sauté the garlic and carrot, then add the pepper. Cook for 5–6 minutes over medium heat until the aroma intensifies. Meanwhile, chop the sun-dried tomatoes as finely as possible – you only need their enveloping aroma, not noticeable chunks (pounding them in a mortar works too).
Add the zucchini, season with salt. If they absorb too much oil, drizzle in a little more. Add the tomatoes, stir gently – soon the vegetables will shrink in volume. Cook for another 5–6 minutes, sprinkle with rosemary (fresh rosemary won’t work here, it adds bitterness), stir again, and cover to stew for up to 10 minutes. The zucchini should stay slightly fresh and firm.
Cut zucchini and pepper into cubes. Grate the carrot and garlic. In a pan with olive oil, lightly sauté the garlic and carrot, then add the pepper. Cook for 5–6 minutes over medium heat until the aroma intensifies. Meanwhile, chop the sun-dried tomatoes as finely as possible – you only need their enveloping aroma, not noticeable chunks (pounding them in a mortar works too).
Add the zucchini, season with salt. If they absorb too much oil, drizzle in a little more. Add the tomatoes, stir gently – soon the vegetables will shrink in volume. Cook for another 5–6 minutes, sprinkle with rosemary (fresh rosemary won’t work here, it adds bitterness), stir again, and cover to stew for up to 10 minutes. The zucchini should stay slightly fresh and firm.
